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    Recommended Yeast For Rum: EDV 46 EDV 493 Superstart K1 WLP720 - Sweet Mead Yeast

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    The document discusses yeast options for rum fermentation and provides details on three specific yeast strains - EDV 46, EDV 493 Superstart K1, and WLP720 Sweet Mead Yeast. It also covers fermentation targets and parameters for rum production including recommended molasses types, pH, duration, alcohol yield, nutrients to add, and pitching rates.

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    Recommended Yeast For Rum: EDV 46 EDV 493 Superstart K1 WLP720 - Sweet Mead Yeast

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    74 views2 pages
    The document discusses yeast options for rum fermentation and provides details on three specific yeast strains - EDV 46, EDV 493 Superstart K1, and WLP720 Sweet Mead Yeast. It also covers fermentation targets and parameters for rum production including recommended molasses types, pH, duration, alcohol yield, nutrients to add, and pitching rates.

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    rum yeast

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    RumTrifol Chart

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    The document discusses yeast options for rum fermentation and provides details on three specific yeast strains - EDV 46, EDV 493 Superstart K1, and WLP720 Sweet Mead Yeast. It also covers fermentation targets and parameters for rum production including recommended molasses types, pH, duration, alcohol yield, nutrients to add, and pitching rates.

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    74 views2 pages

    Recommended Yeast For Rum: EDV 46 EDV 493 Superstart K1 WLP720 - Sweet Mead Yeast

    Uploaded by

    great2read
    The document discusses yeast options for rum fermentation and provides details on three specific yeast strains - EDV 46, EDV 493 Superstart K1, and WLP720 Sweet Mead Yeast. It also covers fermentation targets and parameters for rum production including recommended molasses types, pH, duration, alcohol yield, nutrients to add, and pitching rates.

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    Recommended Yeast For Rum

    Yeast used in Rum Fermentations should allow for a good ester production that will combine pleasantly with acids produced by bacteria. The yeasts below are recommended for fermentation of Rum.

    EDV 46 TM

    Lallemand Lallemand White Labs Headquarters & Manufacturing Lab


    7564 Trade St. San Diego, CA 92121,USA Tel: 858-693-3441 Fax: 858-693-1026

    Rum
    In the United States, rum is an alcoholic distillate from the fermented juice of sugarcane, sugarcane syrup, sugarcane molasses, or other sugarcane by-products. It must be produced at less than 190o proof in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to rum, and bottled at not less than 80o proof.

    EDV 493 TM Superstart K1


    TM

    Ethanol Technology Lallemand

    WLP720 Sweet Mead Yeast

    R&D Laboratory 2001 Second Street, Suite 2 Davis, CA 95618 USA Tel: (530) 756-2879 Fax: (530) 756-2870 Sales & Customer Service 5455 Spine Road Mezzanine East Boulder, CO, 80301 USA

    Pure liquid yeast sized for approximately 200 gallons.

    Tel: (888) 5-YEAST-5 (US & Canada) (303) 530-0469 (International) Fax: (888) 693-1026 (US & Canada) (303) 530-3816 (International)

    Pure Yeast and Fermentation

    Fermentation & Sugar Source


    Its always a good idea to check a shipment of molasses by weight rather than a volumetric basis due to the variability of the effects of temperature on volume and density. When handling and storing molasses, avoid temperatures above 140o F as this promotes maillard reactions to occur with a resulting loss of sugar. Temperatures of 113o F are suggested. The purchase of molasses should be based on total sugar content and not brix, as the correlation between brix gravity, specific gravity, and sugar content is poor. For fermentation the concentrated molasses is cut with water to a gravity ranging from 20 25 brix. Cane juice on the other hand, with a sugar content of 12 16 % w/w sucrose, can be used as is for fermentation. Although abundant in fermentable sugars, any type of molasses or pure sugar fermentation medium is lacking in essential nutrients required by the yeast for a healthy metabolism. It does however have a healthy population of bacteria and or wild yeast that can take over fermentation, producing excess amounts of acetic and butyric acids which are toxic to yeast.

    An acid addition is usually practiced to keep bacteria in check. Additionally excess salts and minerals can adversely affect yeast performance. A portion of dunder, the naturally fermented resi-

    Types of molasses that can be used to produce alcohol


    *Blackstrap molasses (traditionally used for dark rums) *High test molasses from evaporated cane juice (used for lighter rums) *Refiners cane molasses

    Fermentation targets Gravity pH Duration Alcohol by Volume Start 13.5-25 Brix 4.8-5.2 End 0* 3.9

    72 hours, may be as long as 96 120 hrs. 5-10 %

    *Poor molasses can prevent good attenuation causing final gravity of >8
    Recommended nutrient Go Ferm TM @ 2.5 lbs / 1000 gal @

    due from a previous wash distillation, is normally pitched with a pure yeast culture for more complexity. Gentle aeration for the first 48 hours is beneficial for fermentation performance. Fermentation temperatures in the Caribbean can reach 90oF, however lower temperatures (75 80oF) will result in a better alcohol yield.

    yeast rehydration DAP @ 2 lbs / 1000 gal @ start of fermentation TM Fermaid K @ 2 lbs / 1000 gal @ 1/3 depletion of sugar

    Pitching rates 2 lbs active dried yeast / 500 gallons 4 liters liquid yeast / 1000 gallons *Always adjust pitching rate to Brix concentration*

    Content Created for White Labs Inc by Clayton Cone & Christopher Bird

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